This pear and chocolate cake is the perfect flavour combination.
The sweetness of the pears goes perfectly with the slight bitterness of the dark chocolate. Our pear and chocolate cake is different from other fruit cakes though, as it doesn’t rise. Unlike our classic chocolate cake (opens in new tab), it’s made with ground almonds in a round flan tin, meaning it doesn’t contain any flour and so is gluten-free too. Serve up a slice of this pear and chocolate cake for dessert, with a dollop of creme fraiche on the side and a sprinkle of cocoa powder.
Ingredients
- 100g butter, plus extra for greasing
- 100g caster sugar, plus extra for tin
- 100g bar dark chocolate, chopped
- 3 large eggs, separated
- 4 ripe pears
- 100g packet ground almonds
- 2tbsp apricot glaze or sieved apricot jam
- Icing sugar, for dusting
- 23cm deep, fluted flan tin
- Baking parchment
Method
- To make this chocolate cake, set the oven to 180°C/350°F/Gas Mark 4. Butter the flan tin and put a disc of baking parchment in the base. Spoon in a little sugar and use it to coat the inside of the tin, then tip out the excess.
- Melt the butter and chocolate together, in a bowl over a pan of hot water or in a microwave oven. Leave it to cool slightly, but don’t allow it to reset.
- Whisk together the egg yolks and sugar until the mixture is thick and creamy and a trail can be seen in the mixture when the whisk is lifted up. This is easiest done using a tabletop mixer, as it can take 5-10 mins, so it’s a long time to be holding a hand-held whisk.
- To prepare the pears, peel them with a vegetable peeler and then halve them. Use a melon baller, or a teaspoon, to scoop out the pips in the centre.
- Fold the melted chocolate mixture and ground almonds into the whisked egg-yolk mixture.
- In a separate bowl, whisk the egg whites until they’re stiff. Fold a couple of tablespoons of the egg whites into the chocolate mixture, to loosen it.
- Pour the chocolate mixture into the bowl with the egg whites; pour it to one side of the egg whites rather than in the centre, to avoid knocking out too much of the air from the egg whites.
- Fold both mixtures together, using a large metal spoon, or a spatula, taking care not to overwork it or the air will be lost and the sponge won’t rise as much.
- Pour the mixture into the tin; hold the bowl just above the tin while pouring — again, so that the air isn’t lost from the mixture.
- Arrange the pear halves on top, with the cut-side down. Bake cake in the centre of the oven for 45 mins to 1 hour, or until it’s set in the centre and the mixture doesn’t wobble. Leave the cake to cool in the tin for a few minutes before transferring it to a wire rack.
- While the cake is still hot, warm the apricot glaze or jam and brush it over the top. Dredge the cake with icing sugar just before serving. It may be served warm or at room temperature.
Tips for making pear and chocolate cake
For a really intense contrast of flavours, make sure to get 90% dark chocolate.
If you don’t have a table-top mixer, place the bowl with the egg yolks and sugar over a pan of warm water and use a hand whisk. The warmth will help the mixture to thicken quicker
Chocolate cake with strawberries (opens in new tab)
Chocolate and raspberry cake (opens in new tab)
Pear and blueberry cake (opens in new tab)
Emily Stedman is the Features Editor for GoodTo covering all things TV, entertainment, royal, lifestyle, health and wellbeing. Boasting an encyclopaedic knowledge on all things TV, celebrity and royals, career highlights include working at HELLO! Magazine and as a royal researcher to Diana biographer Andrew Morton on his book Meghan: A Hollywood Princess. In her spare time, Emily can be found eating her way around London, swimming at her local Lido or curled up on the sofa binging the next best Netflix show.
Chocolate Pear Cake a moist easy to make Cake Recipe. Chocolate Cake topped with sliced pears and sprinkled with chocolate chips. The perfect breakfast, tea or dessert cake.
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We used to have a pear tree and then we didn’t. If I remember correctly the poor thing got hit by lightening. When we did the Italian would bring home a bag of pears.
And since I am the only one in the house that liked raw pears, I would always have to think of different ways to use up that bag.
I would usually make my very popular Pear Cake, and sometimes this delicious Chocolate Pear Cake. I am not one for fruit in salad and yes I know everyone raves about it. Maybe I will give it another go next summer!
But I do love chocolate, and I have to say so does the rest of my family, it’s a good thing, because if they didn’t, oh how they would suffer!
So this Chocolate Pear Cake has become one of our favourites. Even my youngest daughter who isn’t crazy about pears eats this cake up.
How to make Chocolate and Pear Cake
- Slice 2 large pears.
- Beat eggs and sugar until light and fluffy.
- Slowly beat in oil.
- To creamed mixture alternately add dry whisked ingredients and yogurt mixture.
- Pour batter into prepared cake pan.
- Top with pear slices, cut side down.
- Sprinkle with mini chocolate chips.
- Bake for approximately 45 minutes.
- Let cool, then dust with powdered sugar and serve.
What are the Best Pears for Baking.
- Anjou – firm and mild tasting
- Bartlett (Williams) – a very juicy pear
- Bosc – crisp and
In Italy I always use a Williams Pear which is very easily found here, and I find it perfect whenever I make a cake, although I do usually purchase them when they are ripe but on the firmer side.
More Chocolate Cakes to try.
So if you are looking for a Chocolate Pear Cake to make and serve as a dessert, snack or even a Breakfast cake I hope you give this Cake a try. And if you do, don’t forget to let me know how it turns out. Enjoy!
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Chocolate Pear Cake, a moist easy to make Cake Recipe. Chocolate Cake topped with sliced pears and sprinkled with chocolate chips. The perfect breakfast, tea or dessert cake.
Breakfast, Dessert, Snack
- Pears (ripe but firm William, Bartlett or Anjou)
- + 2 tablespoons cake flour
- + 2 tablespoons greek yogurt (room temperature)
- milk (room temperature)
- eggs (room temperature)
- egg yolks (room temperature)
- + 1 tablespoons vegetable oil (I use corn or sunflower)
- mini chocolate chips (dark chocolate)
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Pre-heat oven to 350 F (180 C). Grease and flour a 9 inch cake pan.
-
In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt.
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In a small bowl mix together the yogurt and milk until combined, set aside.
-
Peel, core and slice the pears.
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In a large bowl beat on medium speed the eggs, vanilla and sugar until light and fluffy, approximately 5 minutes. Then slowly add the vegetable oil and beat to combine.
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Alternately add the dry ingredients with the yogurt mixture. Beat to combine, approximately one minute.
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Pour into the prepared pan, top with pear slices (sliced side down). Sprinkle with mini chocolate chips. Bake for approximately 45 minutes or until toothpick comes out clean. Let cool then dust with powdered / icing sugar before serving. Enjoy!
chocolate pear cake, Italian pear cake, pear cake
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Updated from April 10, 2018.
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This syrup-soaked chocolate and pear cake looks fantastic when turned out to reveal the beautiful sliced pears. What a treat!
Ingredients
- 60g (2oz) caster sugar
- 1tbsp lemon juice
- Dash of vanilla extract
- 4 ripe pears, peeled, halved and cored
- 150g (5oz) plain chocolate
- 4 tbsp milk
- 90g (3oz) butter, softened
- 90g (3oz) light muscovado sugar
- 2 medium eggs
- 90g (3oz) self-raising flour
- 30g (1oz) ground almonds (or equivalent in flour)
- Icing sugar, for dredging
- 20cm (8in) loose-based sandwich tin, greased and base lined
Method
- Put the sugar, lemon juice, vanilla extract and 600ml (1 pint) cold water in a large, shallow pan and bring to the boil gradually, stirring occasionally until the sugar has dissolved. Add the pears and simmer gently for 10-15 minutes until just tender. Spoon pears out on to a plate and leave to cool. Keep the syrup in the pan.
- Use a swivel-headed potato peeler to grate some chocolate for decorating the cake – about 30g (1oz). Set aside on a plate and cover. Put the rest of the chocolate in a small bowl with the milk and melt over a pan of gently simmering water (or in the microwave) until smooth.
- Arrange the drained pear halves, cut-side down, in the bottom of the tin.
- Beat the butter and sugar until light and fluffy. Gradually beat in the eggs, one at a time, adding a couple of tbsp of flour as well.
- Stir in the melted chocolate, then the rest of the flour. Add the almonds or more flour. Fold in gently. Spoon the mixture over the pears, smoothing the top. Bake in a moderate, 190°C (375°F, gas mark 5) for about 40 minutes until a skewer inserted comes out clean. Leave to cool in the tin for 15 minutes.
- Meanwhile, reduce the poaching liquid to about 100ml (3½ fl oz) syrup. Before taking pudding out of the tin, make holes in it with a skewer and spoon over syrup, letting it soak in completely.
- Turn out pudding. Sprinkle with the grated chocolate. Dust with sifted icing sugar, if you like. Serve warm or cold, with cream.
Top Tip for making Upside-down chocolate and pear cake
This pudding isn’t suitable for freezing – so you’ll have to make sure you eat it asap. What a shame!
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How to prepare Pear and chocolate cake
To prepare the pear and chocolate cake, start by peeling the coscia pears : cut them into quarters and remove the core . Place the slices in a non-stick pan, douse with Moscato wine and cook on the stove over high heat.
Let it cook for about ten minutes, the time to make the wine reduce; once done, let it cool down . In the meantime, chop the dark chocolate and melt it in a bain-marie (alternatively you can melt it in the microwave) stirring with a spatula.
Once melted, turn it off and add the butter at room temperature , stir continuously to melt it; then set aside . Take the eggs that must be at room temperature, separate the egg whites from the yolks and divide them into two separate bowls .
Use an electric mixer (make sure the beaters are clean) to beat the egg whites to stiff peaks . Pour the sugar with the yolks and with the same beater whip the mixture a few moments until it is clear, but not frothy.
Pour the melted chocolate in a beaded thread into the whipped egg yolks with the sugar and with the beaters running at low speed . Now roughly crumble the macaroons with your hands and add them to the egg yolk and chocolate mixture .
In a separate bowl sift the flour and baking powder ; add these powders to the mixture also mixing with a spatula, until a uniform and very compact mixture is obtained. To finish, incorporate half of the egg whites into the mixture and stir vigorously to soften; then add the remaining half of the egg whites folding in gently from the bottom to the top.
The dough is ready : butter and flour a 9 1/2″ (24 cm) round cake pan, pour some batter into the pan, about half of it, to cover the bottom and level with a spatula . Distribute the slices of pears that are now warm (the slices will be soft and will have absorbed the wine, otherwise drain them well before laying them on the base); arrange the pear quarters in a radial pattern, taking care to leave a free space of 1/4″ (half a centimeter) from the edge .
Cover with the remaining part of the dough and level the surface again with the spatula ; then, in order to distribute the mixture evenly, roll the baking tray on the surface, without beating it to avoid inhibiting the leavening agent. Cook in a static oven preheated to 350° (180° C) for about 45 minutes. Test with a toothpick before taking the cake out: if it is slightly creamy inside, take it out gently and let it cool completely at room temperature to prevent it from drying out too much . The pear and chocolate cake is ready to be enjoyed !
Storage
The pear and chocolate cake can be kept for 2-3 days, ideally in the fridge. If you prefer, you can freeze it.
Tips
some ingredients? Instead of wine, you could use assito wine, the result will be much tastier. If you prepare it in autumn or winter, perhaps with Kaiser pears, flavor the mixture with cinnamon powder mixed with star anise to give an irresistible spicy touch!
This Dark Chocolate Pear Cake, is a delicious Italian cake made with fresh pears and rich dark chocolate. A dessert, snack or even breakfast cake everyone will love.
Dark Chocolate Pear Cake even the name sounds lovely doesn’t it? This is one of the Italian’s favourite Cakes. He loves it along side a cup of coffee or dunked in his cafe latte in the morning.
A little History of Chocolate in Italy
When I first moved to Italy and it was the start of summer all of a sudden there was no chocolate to be seen, anywhere, (except of course chocolate gelato).
Not in the grocery stores, not in the coffee shops not in friends’ houses, nope, nadda niente! Needless to say that was very devastating for me, I adore chocolate. I would make a chocolate stash in the spring just to hold me out until the Fall.
So why you ask was there no chocolate in the summer? Well, because Italians believed that chocolate would make you even hotter, “calorosso”, (temperature wise hot!), not a good thing when temperatures would reach 40° celcius they would say.
But once fall hit, the Chocolate and the Chocolate Recipes would be flying. It seems no one could get enough. Easy to understand when it’s gone for three months!
Recipe Ingredients
- Chocolate – good quality dark chocolate
- Butter – I use salted
- Sugar – granulated or fine sugar
- Eggs – large room temperature
- Yogurt – greek yogurt
- Baking powder
- Bake soda –
- Salt –
- Flour – cake/pastry flour or you can use all purpose
- Pears – 1 large or 2 small/medium cut into cubes
- Powdered sugar – also known as icing or confectioners sugar
How to make homemade Pastry/Cake flour
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
How to make it
In a small bowl over a pot of boiling water (make sure water does not touch bottom of bowl) melt chocolate (broken into pieces) and butter, when they have almost melted remove bowl from heat and stir until smooth. (let cool).
In a small bowl whisk together flour, baking powder, baking soda and salt. In a large bowl beat eggs and sugar until creamy, add the cooled melted chocolate, yogurt, milk and flour mixture.
Beat until smooth, fold in the chopped pears and combine gently, spoon into the prepared cake pan.
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Bake for approximately 35 minutes (test with a toothpick). Let cool, remove from the pan, dust with powdered sugar before serving.
What is bain-marie?
It is basically a fancy french term for a hot water bath. To do this, place a pot with water on the burner and a plate on top with the ingredient that needs to be melted or heated. If you are melted chocolate be sure that the water in the pot does not touch the bottom of the dish. Heat the water to a slow boil and stir the chocolate until completely melted and smooth.
What are the best pears for baking
The best pears for baking are the Anjou which is firm and mild tasting, the Bartlett (Williams) a nice juicy pear or the Bosc which is crisp and sweet. Make sure to use pears that are firm but ripe.
In Italy I always use a Williams Pear which is very easily found here, and I find it perfect whenever I make a cake, although I do usually purchase them when they are ripe but on the firmer side.
What makes a cake fall
- There are a lot a reasons a cake may fall, but the most common ones are, your oven temperature is off, you can always check it with an oven thermometer to check this.
- You open the oven door too early to check on the cake, it’s best to wait at least 25-30 minutes.
- Once the batter is mixed it should be baked, letting a cake batter sit too long can cause it to fall. The baking powder or baking soda usually start acting immediately and will only last for a very short period of time, therefore if the cake batter is left to stand before baking then there is always a risk that the baking powder or soda will have expired by the time that the cake goes into the oven.
- Your baking powder or soda has expired and is no long active.
- The pan size might not be the correct size, sometimes using a bundt pan will help.
How to store it
The completely cooled cake should be wrapped well or stored in an airtight container, store the cake in the refrigerator. It will keep for up to 4-5 days in the fridge.
How to freeze the Chocolate Pear Cake
To freeze the cake, wrap the completely cooled cake in plastic wrap then place in a freezer safe bag, it will keep for up to 1-2 months in the freezer.
This Dark Chocolate Pear Cake is one of those worth waiting for Fall cakes. Made with a delicious dark chocolate and lovely ripe pears make this a tasty Italian cake, no need for any icing.
A little sprinkle of powdered sugar and you have the perfect dessert. I think the combination of Pears and Dark Chocolate were made for one another. Enjoy!
More Delicious Italian Cakes
Dark Chocolate Pear Cake, an easy Italian Bundt cake recipe, made with fresh Pears and dark chocolate. A delicious cake you will love.
- cake/pastry flour (or even all purpose)
- eggs (room temperature)
- greek yogurt (room temperature)
- milk (room temperature)
- ripe pears peeled and chopped (1 1/2 cups)**
For room temperature ingredients, remove them from the fridge approximately 1 hour before using.
*If you use unsalted butter then add ¼ teaspoon of salt.
**You could also toss the chopped pears with 2 teaspoons of flour to keep them from sinking in the batter.
EXTRAS
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Pre-heat oven to 340° (170 celsius), grease and flour well an 8-9 inch round cake pan (24 cm) or a 9½ inch (24 cm) tube pan.
-
In a small bowl over a pot of boiling water (make sure water does not touch bottom of bowl) melt chocolate (broken into pieces) and butter, when they have almost melted remove the bowl from heat and stir until smooth. (let cool).
-
In a small bowl whisk together flour, baking powder, baking soda and salt.
-
In a large bowl beat eggs and sugar until creamy, add cooled melted chocolate, yogurt, milk and flour mixture, beat until smooth 1-2 minutes, fold in the chopped pears and combine gently, transfer into the prepared cake pan. Bake for approximately 30-35 minutes (test with a toothpick). Let cool, remove from the pan, dust with powdered sugar before serving. Enjoy!
To make homemade cake/pastry flour, for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
The best pears for baking are the Anjou which is firm and mild tasting, the Bartlett (Williams) a nice juicy pear or the Bosc which is crisp and sweet. Make sure to use pears that are firm but ripe.
The completely cooled cake should be wrapped well or placed in an airtight container and stored in the refrigerator. It will keep for up to 4-5 days in the fridge.
To freeze the cake, wrap the completely cooled cake in plastic wrap then place in a freezer safe bag, it will keep for up to 1-2 months in the freezer.
chocolate pear cake, Italian chocolate pear cake, Italian pear cake, pear cake
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Updated from September 4, 2015.
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How to prepare Pear and chocolate pound cake
To prepare pear and chocolate pound cake, start by coarsely chopping the dark chocolate with a knife ; place it in a mixing bowl, which in turn you’ll place inside a saucepan with water, and cook it in bain-marie (the water in the saucepan must be level with the bottom of the bowl containing the chocolate) . Melt the chocolate on a medium flame to form a thick sauce , then leave to cool. In the meantime, continue with the preparation.
Sieve the 00 flour , unsweetened cocoa and powdered yeast for sweets over a bowl, also using the back of a teaspoon.
Stir the powders to mix them together . Place the pieces of softened butter in another bowl, along with the granulated sugar ,
the honey and seeds extracted from the vanilla bean . Beat the mixture with an electric whisk until light colored and frothy ,
then add the eggs and continue to whisk . Last of all, add the previously melted chocolate . Now gradually add the sieved powders with a spoon , beating all the while with the electric whisk.
To finish off, gradually add the milk at room temperature and continue stirring to obtain a homogeneous mixture . Peel the pear, be sure to remove the stalk, then tip the lower part with a knife .
Butter and flour an 11×4 inch (28×10 cm) sponge cake mold with 3.2 inch tall sides, with a 6 cup capacity (or butter and line the bottom and sides with parchment paper). An openable cake mold is recommended, as it will be easier to remove the cake. Spread a layer of cake mix in the mold , position the peeled pears vertically inside it, with the tip facing up , then place the remaining cake mix in a pastry bag and use it to fill the cake mold , distributing the mix all around the pears,
covering them entirely apart from the tips . Bake the cake in a static oven preheated to °F (°C) for 75 minutes; if the sponge cake darkens too much, cover with some tin foil and continue baking. Once baked, remove the pear and chocolate sponge cake from the oven, leave to cool, remove from the mold and sprinkle with some powdered sugar . The pear and chocolate pound cake is ready to be enjoyed!
Storage
Pear and chocolate pound cake can be stored for 2-3 days under a glass cake cloche. Freezing is not recommended.
Tip
For an even sweeter experience, serve pear and chocolate pound cake with a few dollops of whipped cream or vanilla ice cream!